CN105285878A - Seasoning for spiced chicken with chili sauce and production technology of seasoning - Google Patents
Seasoning for spiced chicken with chili sauce and production technology of seasoning Download PDFInfo
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- CN105285878A CN105285878A CN201510690069.6A CN201510690069A CN105285878A CN 105285878 A CN105285878 A CN 105285878A CN 201510690069 A CN201510690069 A CN 201510690069A CN 105285878 A CN105285878 A CN 105285878A
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Abstract
The invention discloses a seasoning for a spiced chicken with a chili sauce and a production technology of the seasoning. The seasoning comprises the following raw materials in parts by weight: 200-300 parts of edible oil, 40-55 parts of a thick broad-bean sauce, 15-25 parts of fermented soya beans, 5-15 parts of spice powder, 75-90 parts of a sweetening agent, and 40-60 parts of capsicum frutescens. The seasoning is prepared through the following steps of screening and blending of components, stir-frying, cooking, and packaging. The seasoning for a spiced chicken with a chili sauce is convenient and fast to use, and can be directly added during cooking, so that the raw materials and the time are saved, and besides, the spiced chicken with a chili sauce which is authentic in taste can be conveniently made by consumers.
Description
Technical field
The present invention relates to flavoring technical field, be specifically related to a kind of Spiced chicken with chili sauce condiment and production technology thereof.
Background technology
Spiced chicken with chili sauce is major ingredient with chicken, and be equipped with the dish that Chinese prickly ash and other various spices and flavoring are made, it is nutritious, is subject to liking of more and more people.But material is more needed for making Spiced chicken with chili sauce, time is long, and operation is various, can not meet the needs of modern society's fast pace life; Make flavoring needed for Spiced chicken with chili sauce simultaneously and spice more, general family is difficult to get all flavorings and spice ready, is in make Spiced chicken with chili sauce and usually can not make corresponding delicious food because of limited material; On the other hand, even if got all the material ready, modulate the experience that genuine Spiced chicken with chili sauce condiment also needs for many years, not that everyone and can grasp their the infusion time that stir-fries and to obtain appropriate benefit the addition of all kinds of spice and flavouring, therefore the dish flavor cooked is often not good, particularly for unfamiliar people, self-control Spiced chicken with chili sauce difficulty is very large, and taste is general unauthentic.In order to meet the requirement in market, needing a kind of Spiced chicken with chili sauce condiment of energy suitability for industrialized production, allowing people be in and also can make genuine Spiced chicken with chili sauce fast.
Summary of the invention
In view of this, the application provides a kind of Spiced chicken with chili sauce condiment and production technology thereof, condiment is through component screening and proportioning, again through frying infusion, packaging, make a kind of Spiced chicken with chili sauce condiment easy to use, directly add when cooking, economizing in raw materials and while the time, facilitating consumer to make the Spiced chicken with chili sauce in taste tunnel.
For solving above technical problem, technical scheme provided by the invention is the raw materials by weight portion meter of a kind of Spiced chicken with chili sauce condiment, described condiment, comprise: edible oil 200-300 parts, thick broad-bean sauce 40-55 parts, 15-25 parts, fermented soya bean, 5-15 parts, spices powder, tasty agents 75-90 parts, millet starch 40-60 parts.
Preferably, the raw materials by weight portion meter of described condiment, comprising: edible oil 240 parts, thick broad-bean sauce 50 parts, 20 parts, fermented soya bean, 10 parts, spices powder, tasty agents 80 parts, millet starch 50 parts.
Preferably, count by weight, the raw material of described condiment also comprises 1-5 parts, pericarpium zanthoxyli schinifolii powder, 1-5 parts, pericarpium zanthoxyli bungeani powder, 5-15 parts, garlic end, bruised ginger 5-12 parts, salt 1-5 parts, white wine 5-10 parts.
More preferred, count by weight, 15 parts, 3 parts, described pericarpium zanthoxyli schinifolii powder, 5 parts, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger 10 parts, salt 5 parts, white wine 8 parts.
Preferably, described spices powder is made up of the component of following parts by weight: anistree 310-325 parts, three how 110-125 parts, cloves 40-55 parts, hundred kowtow 110-125 parts, fragrant fruit 110-125 parts, tsaoko 110-125 parts, 110-125 parts, cassia bark, spiceleaf 45-60 parts.
More preferred, described spices powder is made up of the component of following parts by weight: anistree 320 parts, three how 115 parts, cloves 50 parts, hundred kowtow 115 parts, fragrant fruit 115 parts, tsaoko 115 parts, 115 parts, cassia bark, spiceleaf 53 parts.
Preferably, described tasty agents is made up of the component of following parts by weight: monosodium glutamate 920 parts, I+G23 part, dried scallop powder 37 parts, citric acid 20 parts.
Technical scheme also provides a kind of production technology of above-mentioned Spiced chicken with chili sauce condiment, and described production technology comprises the following steps:
(1) thick broad-bean sauce is fried: edible oil is heated to 130-150 DEG C, puts into thick broad-bean sauce frying and go out fragrance;
(2) stir: add fermented soya bean, spices powder, tasty agents, millet starch, pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger, salt, white wine stirs evenly; So various local flavor can be made to merge better, produce mellow fragrance;
(3) infusion: the infusion that adds water to moisture not higher than 20%;
(4) sterilization packaging: pack while hot, is cooled to rapidly temperature lower than 30 DEG C and get final product.
Preferably, in described step (1), edible oil is heated to 140 DEG C, can ensure that thick broad-bean sauce produces joyful fragrance under this oil temperature.
Wherein, the I+G in the tasty agents described in the application each 50% is combined to form by weight percentage by 5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP.
The application compared with prior art, it is described in detail as follows: in technical scheme, the condiment of Spiced chicken with chili sauce is through component screening and proportioning, again through frying infusion, modulated good taste, directly add when frying chicken, or in clear water (or soup), directly add condiment boiling when cooked chicken, eliminate people to stir-fry with a large amount of edible oil infusion the step of condiment, save raw material, save the time, accelerate in rhythm of life and build today of conservation-minded society, more by the favor of people.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
A kind of Spiced chicken with chili sauce condiment, the raw materials by weight portion meter of described condiment, comprising: edible oil 200 parts, thick broad-bean sauce 40 parts, 15 parts, fermented soya bean, 5 parts, spices powder, tasty agents 75 parts, millet starch 40 parts, 5 parts, 1 part, pericarpium zanthoxyli schinifolii powder, 1 part, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger 5 parts, salt 1 part, white wine 5 parts.
Wherein, described spices powder is made up of the component of following parts by weight: anistree 320 parts, three how 115 parts, cloves 50 parts, hundred kowtow 115 parts, fragrant fruit 115 parts, tsaoko 115 parts, 115 parts, cassia bark, spiceleaf 53 parts.
Described tasty agents is made up of the component of following parts by weight: monosodium glutamate 920 parts, I+G23 part, dried scallop powder 37 parts, citric acid 20 parts.
Described in the present embodiment, the production technology of Spiced chicken with chili sauce condiment comprises the following steps:
(1) fry thick broad-bean sauce: edible oil is heated to 140 DEG C, put into thick broad-bean sauce and fry to going out fragrance;
(2) stir: add fermented soya bean, spices powder, tasty agents, millet starch, pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger, salt, white wine stirs evenly; So various local flavor can be made to merge better, produce mellow fragrance;
(3) infusion: the infusion that adds water to moisture not higher than 20%;
(4) sterilization packaging: pack while hot, is cooled to rapidly temperature lower than 30 DEG C and get final product.
Embodiment two
A kind of Spiced chicken with chili sauce condiment described in the present embodiment, be with the difference of embodiment one, the raw materials by weight portion meter of described condiment, comprise: edible oil 240 parts, thick broad-bean sauce 50 parts, 20 parts, fermented soya bean, 10 parts, spices powder, tasty agents 80 parts, millet starch 50 parts, 15 parts, 3 parts, pericarpium zanthoxyli schinifolii powder, 5 parts, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger 10 parts, salt 5 parts, white wine 8 parts.
The production technology of Spiced chicken with chili sauce condiment described in the present embodiment is identical with production technology described in embodiment one.
Embodiment three
A kind of Spiced chicken with chili sauce condiment described in the present embodiment, be with the difference of embodiment one, the raw materials by weight portion meter of described condiment, comprise: edible oil 300 parts, thick broad-bean sauce 55 parts, 25 parts, fermented soya bean, 15 parts, spices powder, tasty agents 90 parts, millet starch 60 parts, 15 parts, 5 parts, pericarpium zanthoxyli schinifolii powder, 5 parts, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger 12 parts, salt 5 parts, white wine 10 parts.
The production technology of Spiced chicken with chili sauce condiment described in the present embodiment is identical with production technology described in embodiment one.
Embodiment four
The present embodiment adopts Spiced chicken with chili sauce condiment described in any one of embodiment one to embodiment three to prepare Spiced chicken with chili sauce, and concrete grammar is:
(1) first cleaned by the chicken of 1-1.5Kg, stripping and slicing, blanching is stand-by;
(2) put into proper amount of edible oil in pot and burn heat, put into described Spiced chicken with chili sauce condiment and be fried to out perfume (or spice);
(3) putting into the chicken cut stirs to ripe very likely;
(4) add one little bowl of clear water, stewing about about 5 minutes of lid pot, off the potly spread a little chopped spring onion and can sabot eat.
The sensory evaluation of Spiced chicken with chili sauce described in the present embodiment:
The glow of soup look, uniformity, good luster; Green pepper perfume (or spice) assails the nostrils, and numb, peppery, salty suitable, long times of aftertaste, free from extraneous odour, without fishy smell, fresh and tender fine and smooth, mouthfeel is good.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. a Spiced chicken with chili sauce condiment, is characterized in that: the raw materials by weight portion meter of described condiment, comprising: edible oil 200-300 parts, thick broad-bean sauce 40-55 parts, 15-25 parts, fermented soya bean, 5-15 parts, spices powder, tasty agents 75-90 parts, millet starch 40-60 parts.
2. a kind of Spiced chicken with chili sauce condiment according to claim 1, is characterized in that: the raw materials by weight portion meter of described condiment, comprising: edible oil 240 parts, thick broad-bean sauce 50 parts, 20 parts, fermented soya bean, 10 parts, spices powder, tasty agents 80 parts, millet starch 50 parts.
3. a kind of Spiced chicken with chili sauce condiment according to claim 1 and 2, it is characterized in that: count by weight, the raw material of described condiment also comprises 1-5 parts, pericarpium zanthoxyli schinifolii powder, 1-5 parts, pericarpium zanthoxyli bungeani powder, 5-15 parts, garlic end, bruised ginger 5-12 parts, salt 1-5 parts, white wine 5-10 parts.
4. a kind of Spiced chicken with chili sauce condiment according to claim 3, is characterized in that: count by weight, 15 parts, 3 parts, described pericarpium zanthoxyli schinifolii powder, 5 parts, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger 10 parts, salt 5 parts, white wine 8 parts.
5. a kind of Spiced chicken with chili sauce condiment according to claim 1 and 2, is characterized in that: described spices powder is made up of the component of following parts by weight: anistree 310-325 parts, three how 110-125 parts, cloves 40-55 parts, hundred kowtow 110-125 parts, fragrant fruit 110-125 parts, tsaoko 110-125 parts, 110-125 parts, cassia bark, spiceleaf 45-60 parts.
6. a kind of Spiced chicken with chili sauce condiment according to claim 5, is characterized in that: described spices powder is made up of the component of following parts by weight: anistree 320 parts, three how 115 parts, cloves 50 parts, hundred kowtow 115 parts, fragrant fruit 115 parts, tsaoko 115 parts, 115 parts, cassia bark, spiceleaf 53 parts.
7. a kind of Spiced chicken with chili sauce condiment according to claim 1 and 2, is characterized in that: described tasty agents is made up of the component of following parts by weight: monosodium glutamate 920 parts, I+G23 part, dried scallop powder 37 parts, citric acid 20 parts.
8. a production technology for Spiced chicken with chili sauce condiment described in any one of claim 1-7, is characterized in that: described production technology comprises the following steps:
(1) thick broad-bean sauce is fried: edible oil is heated to 130-150 DEG C, puts into thick broad-bean sauce frying and go out fragrance;
(2) stir: add fermented soya bean, spices powder, tasty agents, millet starch, pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder, garlic end, bruised ginger, salt, white wine stirs evenly;
(3) infusion: the infusion that adds water to moisture not higher than 20%;
(4) sterilization packaging: pack while hot, is cooled to rapidly temperature lower than 30 DEG C and get final product.
9. a kind of production technology according to claim 8, is characterized in that: in described step (1), edible oil is heated to 140 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510690069.6A CN105285878A (en) | 2015-07-22 | 2015-10-22 | Seasoning for spiced chicken with chili sauce and production technology of seasoning |
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| CN2015104340897 | 2015-07-22 | ||
| CN201510434089 | 2015-07-22 | ||
| CN201510690069.6A CN105285878A (en) | 2015-07-22 | 2015-10-22 | Seasoning for spiced chicken with chili sauce and production technology of seasoning |
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| CN105285878A true CN105285878A (en) | 2016-02-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262624A (en) * | 2016-08-25 | 2017-01-04 | 宁夏宁杨清真食品有限公司 | The cold and dressed with sauce material of Spiced chicken with chili sauce and processing method |
| CN108338329A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy chicken giblets condiment and preparation method thereof |
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433338A (en) * | 2008-09-26 | 2009-05-20 | 李学习 | Method for making hand-torn chicken with chili sauce |
| CN103156203A (en) * | 2011-12-15 | 2013-06-19 | 陈义 | Spiced chicken with chili sauce and preparation method thereof |
-
2015
- 2015-10-22 CN CN201510690069.6A patent/CN105285878A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433338A (en) * | 2008-09-26 | 2009-05-20 | 李学习 | Method for making hand-torn chicken with chili sauce |
| CN103156203A (en) * | 2011-12-15 | 2013-06-19 | 陈义 | Spiced chicken with chili sauce and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262624A (en) * | 2016-08-25 | 2017-01-04 | 宁夏宁杨清真食品有限公司 | The cold and dressed with sauce material of Spiced chicken with chili sauce and processing method |
| CN108338329A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy chicken giblets condiment and preparation method thereof |
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
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